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Tag Archives: swiss chard frittata

SNACKS

Whole Grain Pumpkin Muffins – This is an old faithful recipe for sweet and super moist pumpkin muffins. This recipe is so easy that my lil munchkin and her buddy made them with me. We got so caught up in the fun of making these that I forgot to snap a pic…oh snap!

DINNERS

Spiced Lentil Soup with Roasted Beets and Winter Squash – I took a few liberties with this recipe and threw in some roasted turnips (because I had them) and omitted the cardamom (because I didn’t have any). The result – layers of delicious flavors. We happily ate on these leftovers for several days.

Swiss Chard Frittata and Our Take on Smashing Tomato’s House Salad – Swiss chard is overflowing in my refrigerator this time of year. Since eggs and chard are such good friends, I often unite them in a skillet with some onions, garlic, and cheese. It’s always a happen gathering in the skillet and my stomach 😉

Broccoli and Cheese Baked Spaghetti Squash – I don’t know about you, but I’m always looking for new ways to use spaghetti squash. This recipe is pleasantly easy and pleasing. I’ll likely up the garlic ante next go round and substitute Gouda for mozzarella. You can never go wrong with garlic or Gouda in my book.

While the beets/turnips roast, heat a large stock pot to medium heat. Add the coconut oil and onions. Cook until the onions are translucent. Add the garlic and the following spices: turmeric, curry powder, ginger, cardamom, cinnamon, and black pepper. Cook until the onions begin to brown (about 5 minutes). Add the broth and lentils and bring to a boil. Immediately reduce heat and simmer for 15 minutes. Remove from the heat. Stir in the beets, turnips, coconut milk, thyme, salt and lime juice. Serve immediately.

Tip: To easily remove tough winter squash skin, microwave the whole squash for one minute. Then, use a sharp knife to slice off the skin.

Place the skillet in the oven for about 10-15 minutes to finish cooking. The frittata is done when then eggs in the middle of the skillet have become firm and the cheese is beginning to brown. Carefully remove from the oven. Allow to sit for a 3-4 minutes to further firm up.

Serve in “pizza style” slices from the skillet OR ensure the frittata is loose by running a nonstick spatula around the edges of the frittata and invert the skillet on a plate. Enjoy as is or with top with salsa and/or hot sauce.

In the meantime, add olive oil to a skillet warmed to nearly medium heat. Add the red pepper flakes, garlic, and broccoli florets. Cook for 2 minutes, stirring frequently. Increase the temperature to medium add 2 tablespoons of water. Put a lid (or inverted plate) on the skillet to allow the broccoli to steam until soften slightly (3 to 5 minutes).

Remove the broccoli from the heat and place in a mixing bowl. Use a fork to scrape the spaghetti squash in the bowl with the broccoli. Stir in the cheeses, Italian seasoning, and sea salt/pepper. Evenly divide the mixture among the spaghetti squash ‘boats.’ Broil on the lowest oven rack until the cheese is bubbly and browning ever so slightly.

Crispy Baked Fries
4-5 medium organic potatoes, thinly sliced
2 T. olive oil
3/4 t. coarse sea saltDirections: Soak the fries in a large bowl of cold water for 15-20 minutes. While they soak, preheat the oven to 450 degrees (bake, not convection). Drain the fries and gently pat dry. In a bowl, gently toss the fries in olive oil. Arrange the fries in a single layer on a baking sheet. Sprinkle with sea salt. Bake for 25 minutes or until brown (flip at the halfway point).